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Beurre Christmas Petit Fours Dessert


The way you feel about Ryan Gosling is the way we feel about making pâtisserie (and also the way we feel about Ryan Gosling). We can create chocolate tarts filled with salted caramel and finished with hazelnut mousse. Or maybe a mille-feuille consisting of sheets of crunchy, caramelly, hand-rolled puff pastry, layered with super smooth crème patissière. Bite-sized, individual portions or in a large size; whatever it is your sugar-filled heart desires, we can create it for you to eat alone in a dark corner (advised) or to share with others (if you feel like it, I guess).

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Dessert tables

If you can't decide what flavours you like, we can put together a  dessert table for your wedding, event or party, consisting of a range of pâtisseries and or cakes. As everything else we offer, the desserts would be custom made per your tastes, to ensure that maximum food inhaling is practiced by both yourself, and your guests. 

Beurre Snickers Gold Wedding Cake

Cake party

Whether it's minimal and elegant, or exploding with colour, flavoured simply but packed full of taste, or loaded with your favourite flavours, we are here with bells, whistles and all the buttercream. We would love absolutely to make your special event that much more memorable with one of our mouth-watering and beautiful cakes.

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+How far in advance do I need to place an order?

Ideally, up to 1 month for non-wedding desserts and cakes, and anything over 2 months for wedding orders. Anything under these timeframes may incur additional costs, depending on our availability.

Either way, we know that sometimes life can present itself as a box of sticky, melted chocolate, and in that case, please just get in touch and we will try our very best and see what we can do!

+What do you need from me?

Filling out the Contact Form or the Custom Enquiry Form on the Contact page, or dropping us an email is a great place to start your fat chats with us.

We’re big fans of ‘the more detail, the better’. So if you have photos, Pinterest boards etc that you think will show us what you are after, please email them through too.


But of course, we do offer tastings. It does depend on what you are after though, so please email for pricing details.

+Do you do fondant-covered cakes?

Nope! I have a 'no fondant' rule in my kitchen. I prefer the look and taste of buttercream, glaze and ganache, which is why I prefer to use these to decorate my cakes.

+Any foam tiers?

All cake! No trickery in sight!

+Do you deliver?

Absolutely. The cost depends on the distance between the location of your event and our kitchen. The delivery fee will be included with the quote for your dessert.

+Can I pick up the desserts myself?

Yes, however pick up is from our address in Camberwell only. Once your order is confirmed, our address will be emailed to you.

+What if I am allergic or intolerant to...?

We can cater to some allergies and intolerances. However, Beurre is not an allergy-free kitchen. While we take the utmost care to fulfil your requirements and minimise risks, we cannot guarantee that our products are free from any ingredient that may affect certain food allergies. The following ingredients are used in our kitchen:

• Milk and other dairy products

• Eggs

• Nuts including but not limited to: peanuts, pecans, walnuts, almonds, cashews, pistachios, hazelnuts

• Wheat and Gluten

• Food colourants

We recognise the seriousness of food allergies and we recommend that you contact us before you place an order to inform us of any food allergies that you or your party may have. Beurre will not assume any liability for adverse reactions to foods consumed or food items one may come in contact with while eating a product from our kitchen. As with anything, we advise you to use common sense and discretion.

+What if I have trouble visualising things?

No worries! Once your order has been finalised (both interior and exterior), a hand-drawn, coloured sketch of your dessert will be emailed to you. Examples of these can be found on our Instagram page.

+What if I choose to collect from you and the cake collapses?

-Shudders- Touch-wood, this has never happened to any of our customers. The highest level of care is involved in ensuring your cake is well-supported. (For our tall cakes, support is provided via cake boards and wooden dowels through your cake tiers). However, once the desserts transfer from our hands to yours, the responsibility also shifts, and we do not accept responsibility for any damages after it has left our kitchen.

Please see below for more details on keeping your dessert safe during transit.

Our T&Cs can be found here for more information.

+How do I transport my desserts?

The best place to transport a box of desserts or a cake is the flattest part of your car, ie the boot or the front passenger floor.

Any dessert you collect yourself will come in a box. All our cakes sit on sturdy boards, and are then placed on a piece of non-slip material on the base of the box.

We do always recommend that you bring someone along with you so that they hold the boxed dessert for you.


hit us up!

We offer anything that you need when it comes to adding sugar to your event, be it anything from a show-stopping cake, to a dessert table leaden with colourful pâtisseries. Please note that we only operate in Melbourne.

You can contact us via phone, email or the Contact Us form below. For wedding cakes and desserts for larger events, please take a few moments to fill in the Custom Enquiry Form, and we will get in touch with you super promptly. 


P: 0407 332 059   E:

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Beurre Zahara Valibhoy

I wasn't one of those that started baking at 2 years old in their grandmother's kitchen, throwing up fistfuls of flour in glee and discovering my love of the 'craft' before I could form sentences. 

When I did eventually learn the art of forming sentences, I completed a double degree in Commerce/Arts in 2012. I really had no clue what to do with my life, but as many of my friends were nose-deep in applying for Graduate positions at various corporate firms, I went into a long-term panic mode and decided I had to mirror their behaviour. Countless hours later, I had some success and commenced working at a large automotive company. 

From my first to my last day there- only a short 18 months later- I had a gut feeling that I didn’t want to work in an office. What made it worse was that I didn’t have any passions or hobbies that I could use as a crutch. I knew that I was lucky to have a job, and it was clear that plenty of my co-workers truly loved what they did. So the worst realisation? That I was competing with those around me and trying to squeeze myself into their dream opportunity. 

I come from a home where there is an enormous emphasis on sharing meals with your family and friends and marking celebrations with food, always food. I’ve grown up with flavours from India, Pakistan and Singapore. If it’s bland, it has no place in our family kitchen. My mother is nothing short of a phenomenal cook, and she has instilled a love of making people happy via the contents on their plate. She taught me to place emphasis on flavour and creativity first, but to never forget the aesthetics. It always has to look as beautiful as it tastes.

I always enjoyed baking simple things like a lemon or chocolate cake. But as the anxiety I felt at work increased, something started moving in my brain and I subconsciously started baking more. Soon, I would find myself obsessively looking for recipes while I was meant to be doing something work-related. I brought treats in the next day to work to share with my colleagues. They were such simple desserts but the entire process, from researching the recipe to watching people enjoy something I had made, brought me such contentment.

Beurre Strawberry Tart

Then it snowballed. Enter Ed (then boyfriend, now husband), who suggested I start a small business selling cakes and pastries at weekend markets. In October 2012, our baby, Beurre Cakes & Pastries, was born. I was a notably happier person when dessert was involved, so if it wasn’t clear before, it was now; quit your job and change careers, fool.  Shortly thereafter I applied for an apprenticeship at Le Croissant Pâtissere Française in Camberwell. They took a chance on me, I promptly resigned from the corporate job, and started down a new path.

For almost 4 years I worked full time at Le Croissant. I was introduced to working in a pastry kitchen, and learnt the fundamentals of this industry. I learnt how to master classic patisseries such as Mille Feuille and Religieuses. At Le Croissant I began by being scared of the croissant bench, and ended up loving it so much that it is still my favourite pastry to make and the first thing I will order at any pâtisserie. I will always be grateful to my bosses for giving me that opportunity, and the years that followed there. 

Simultaneously, I worked on Beurre Cakes & Pastries, and it gradually grew from just a few weekend markets to doing cakes and desserts for events.

In 2016, I decided it was time to grow in a new environment. Ed and I packed up our lives and moved to the city that is the Grand-Daddy of pâtisserie; Paris. 

In 2017 in Paris, I worked for Ladurée. It was everything that I expected and needed it to be; it pushed me beyond everything I had, it opened up my eyes, introduced me to new techniques, flavours and a new level of precision.  Everyday it taught me more, more, more.  It was sometimes brutal, sometimes delightful but sweet sugar-coma, it was rewarding. Living in Paris allowed me to explore a different side of pâtisserie. I was exposed to innumerable tastes and trends and tried countless desserts. You can read all about those adventures via my blog.

Now, we are back in Melbourne, and we have reopened our doors with a slight but important change. We are now Beurre. We’re proud of where we have come from, and what we have grown into. We are constantly seeking to provide you with delicious, beautiful and creative desserts, be it a celebration cake or a range of decadent pâtisseries, to mark all the special events in your life. At the end of the day, we don’t just encourage gluttonous behaviour; we demand it.

Ordering a dessert from Beurre is ordering something that has precision, determination, skill, hours of thought, creativity and hard work poured into it. Everything is made from scratch. Pre-mix is one dirty word that has no place in my kitchen. The only desserts to leave my hands and reach yours are the ones that I am proud of.





In late 2016 we moved to Paris as I was looking for some experience in a French pastry kitchen. Quite simply, as I have the memory of a squirrel monkey I started my blog, Ten Thousand Hours, to document the things happening around me. Also, while I was hunting for a job, it gave me something to do other than stuffing my face with croissants (FINE. I also did that). Feel free to click through below and peruse.